Fava beans and chicory is probably the most traditional Apulian dish, a legacy left by Frederick II of Swabia.

The dish is in fact mentioned in the Liber de Coquina, a culinary treatise attributed to the Frederician emperor, who greatly influenced the culinary customs of southern Italy.

This recipe, preserved intact over time and deeply rooted in peasant culture, is made with a purée of dried fava beans paired with fresh chicory, creating a contrasting balance between the sweet, creamy flavour of the fava beans and the bitterness of the chicory, often wild.
The dish is served with plenty of local extra virgin olive oil drizzled raw and toasted bread, adding a note of crunchiness.

Fava beans and chicory represents the essence of Apulian cuisine: simple, nourishing and always in harmony with seasonal ingredients.

By tradition, this dish used to be prepared during the cold months of the year, when dried fava beans and wild vegetables were available, and was served as the main course for its ability to provide energy and warmth.